Some Easy Recipes For You

Hey ladies, this week we are wanting to share some of our favorite recipes since we are spending some extra time at home. When I cook, I want it to be something easy but delicious! Here are a few recipes that we hope you can enjoy with your family. We also encourage you to order take out some if you can. This is one of the best times to support our local businesses and ordering a meal every once in a while is super helpful for our community! 

Now, for some of our favorite meals to cook for our family! 


Melody’s famous Jalapeno Popper Soup! 

INGREDIENTS

6 cups chicken stock

2 1/2 cups shredded cooked chicken (I use roasted chicken)

3 jalapeño peppers, chopped

1/4 cup mascarpone cheese, at room temperature

1/2 cup cream cheese, at room temperature

1 1/3 cups shredded cheddar cheese (plus a little more for garnish)

5 pieces of uncured bacon, raw and chopped into small pieces

1/4 cup onion, diced

1/2 cup heavy cream

1 teaspoon chili seasoning and Salt and pepper to taste

Sauté the bacon, chili seasoning, salt and pepper and jalapeño peppers for a few minutes, with a little salt and pepper.

Add in the chicken stock, chicken, most of the bacon (reserve a little for garnish), salt, pepper and the heavy cream.

Simmer over medium heat for 15 minutes, uncovered.

Add in the shredded cheddar, mascarpone and cream cheese and stir until melted.

Serve with a healthy garnish of cheddar cheese, bacon and chopped jalapeño peppers.  As you can tell, I love a LOT of cheese in this soup!


Kayla's Mississippi Pot Roast (crockpot) ONLY 5 Ingredients

Ingredients: 

One Rump Roast

Pepperoncini Peppers (3 or 4) 

One Packet of Dry Ranch 

One Packet of Au Ju Gravy Mix (dry) 

Stick of Butter 

Instructions: 

Place the roast in the bottom of the crock pot. 

Sprinkle the gravy mix packet and ranch packet on the top of the roast. 

Place the stick of butter on top of the roast. 

Finally put the peppers around the roast. (I typically add a little bit of the juice from the peppers as well!) 

Cook on low heat for 7-8 hours if the roast is thawed out. If it is frozen, cook for about 8 hours on high. 

You should be able to tell when it's finished, by how easy it is to shred the meat. You can always cooke a little longer, if it's still tough. After you shred the meat, let it sit in the juice and soak up all that goodness! (About 15-20 min.) Then it's finally time to eat up!! 

We love this easy roast recipe and usually serve with some potatoes and a veggie! 

 

We hope you enjoy these two recipes that are some of our family favorites! Let us know if you cook one of them and what your thoughts are! 

Have a great week! 

XOXO

Kayla

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